Mini California Walnut Scones
Source: California Walnut Commission
Makes 24 mini biscuits

These tiny scones are perfect for an hors d'oeuvres platter. Fill with carpaccio, prosciutto, shaved roast beef or smoked salmon. Top with: horseradish/sour cream mixture, Dijonnaise, herbed mustard or chutney. Garnish with fresh herbs. Also great served on their own with soups or as brunch fare (see variations below).

2 cups all-purpose flour (500 mL)
2/3 cup finely chopped, toasted California Walnuts (150 mL)
4 tsp baking powder (20 mL)
1/2 cup butter (125 mL)
3/4 cup milk, divided (175 mL)
24 California Walnut halves, optional

In large bowl, combine flour, chopped walnuts and baking powder. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Remove 2 tbsp (30 mL) milk and set aside. Add remaining milk to flour mixture; stir just until moistened.

Turn dough out onto lightly floured surface; knead lightly a few times until smooth. Roll or pat out dough to 3/4-inch (2 cm) thickness; cut into 1 1/2-inch (4 cm) rounds using lightly floured cutter. Place on ungreased baking sheet. Brush tops with reserved milk; if desired, top each with a walnut half, pressing slightly into dough.

Bake in 425F (220C) oven for 10 to 12 minutes or until golden brown.

Variations:

Savory Biscuits
Add 1/2 tsp (2 mL) dried oregano and 1/4 tsp (1 mL) dried basil or 1/2 tsp (2 mL) crushed dried rosemary to flour mixture. Use 2 1/2-inch (7 cm) round cutter. Bake for 12 to 14 minutes. Makes about 10 scones.

Sweet Scones
Add 1 tbsp (15 mL) granulated sugar to flour mixture. After cutting in butter, stir in 1/2 cup (125 mL) raisins, currants or dried cranberries. If desired, add 1 tbsp (15 mL) grated orange or lemon rind and sprinkle tops with granulated sugar. Use 2 1/2-inch (7 cm) round cutter. Bake for 12 to 14 minutes. Makes about 10 scones.